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Old 06-11-2006, 06:20 PM   #1
sailman
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Default possible stuck fermentation...

my first batch of a sweet mead has been in the fermentor now for 2 weeks.. the beginning OG was 1.12...it never really vigoriously started to ferment however it did ferment (getting about 18 bubbles per minute)..fermentation has definately slowed down.. we are only getting about 3 bubbles per minute and took a specific gravity. The gravity was only 1.082. I dont have a way to check the ph..

what are some suggestions? should i rack it into a secondary carboy, add some nutrients and aerate it really well...

pretty sure its a slow fermenation because it definately has fermented some..dont want to lose a good batch..

tasted it and its really sweet and has a good flavor but you can definately tell its got a long ways to go..

thanks for any help..

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Old 06-11-2006, 07:07 PM   #2
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after doing some reading .. i see where some suggest just stirring the must some to get some oxygen going to give the yeast some activity...

after just taking some of the mead out with the wine theif and stirring it just a tad with that im seeing about 1 blip every 18-19 seconds..

dont know if this helps or if im just not patient enough to just sit and wait

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Old 06-11-2006, 10:59 PM   #3
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30 points in two weeks is very fast for a mead. Meads generally take 6 months to a year to ferment completely. Sometimes more. The OBC did a yeast experiment with mead a few years ago and some of the mead was bottled after a year without any extra sugar for carbonation and they had bottle bombs.

If you are in a hurry, don't do meads.

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Old 06-12-2006, 02:20 AM   #4
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Honey has little nutients for yeast. For a good fast(er) ferment you need to add some.

Add some yeast nutrient and DAP then aerate the must as much as you can. 2-3 minutes of pure O2 would be good. Or just sir it up. A lot. Don't worry about oxidizing your must at this point, it isn't even close to being done.

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Old 06-13-2006, 12:20 AM   #5
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we added 4 tsp acid blend, 1 tbsp gypsum, 5 tsp yeast nutrient and .25 oz yeast nutrient to the must before racking to the fermentor...

do you feel that i should add more at this point and aerate it more? or should i let it sit and see.. im getting about 3-4 blips per minute in the airlock right now.

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Old 06-13-2006, 02:18 AM   #6
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Some people say staggered nutrient additions give good results. Instead of adding all your nutrients at pitching, some is added at pitching,a bit more after 24-36 hours after fermentation starts and a small amount at the midpoint of fermentation. I don't have the amounts off hand, but it's worked well for me.

Some say you should stir daily for the first half of fermentation. Since you have added all your nutrients already, check the gravity and if it's still high try stirring.

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Old 06-29-2006, 03:07 PM   #7
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well i added some nutrients last evening....needless to say it may not be stuck completely but its SLOW!...so i added 2 tsp yeast nutrients, 2 tsp high alcohol yeast nutrient and took out a good portion and whipped it in the blender as i had read on some other sights to try and get some oyxgen in it..

i did take a gravity reading as well and it was 1.072... so it has dropped another 10 pts but im only getting a bubble every now and again..

do you think i should repitch some yeast? need some suggestions so i dont lose this batch!

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Old 08-20-2006, 09:30 AM   #8
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How goes the batch so far? Is it still fermenting?

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Old 08-20-2006, 09:24 PM   #9
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well on 6/30 i repitched a yeast starter to get it going again.. as of today is very very clear but not doing anything... i need to take a specific gravity and decide what to do... im thinking about racking it over and pitching some champagne yeast if the gravity reading is still not the best...

it was also still very very sweet last time we tasted it and i dont want it bitter i dont want it so sweet either so i think the champagne yeast may help to dry it out

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Old 08-27-2006, 11:53 PM   #10
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well today we racked over to a secondary and took a specific gravity.. realized that it definately had a LONG ways to go.. the yeast i had been using just wasnt enough and did not do the job..

the beginning gravity was 1.12 and today it was 1.074...so we started a yeast starter with some champagne yeast and will pitch it in about a day or so...

its still very sweet and you can tell the alcohol is not where i want it.. still a good honey flavor but too sweet...im know the champagne yeast will dry it out and i may have to back sweeten a bit but at least it will get the fermentation going again..

thought id share a recent photo of it though.. stuff is SUPER clear ..

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